No announcement yet.

Aeropress measure

  • Filter
  • Time
  • Show
Clear All
new posts

  • Aeropress measure

    For a fill to the number 2 I've always used 2 level scoops (the provided one) of ground coffee.

    Reading up on it today it seems a lot of people use 2 level scoops of beans?

    What do people use/recommend?
    Ground Beans

  • #2
    Just under 2 scoops of beans fit into my Porlex Mini so that's what I use. Think I might need to adjust the grind though, trying out some new beans that arrived this week (Tanzanian Blackburn Estate) and it's coming out a tad bitter.


    • #3
      For my method I use the measure for whole beans, but for this brewer it doesn't necessarily matter too much so long as you're consistent and getting the results you're after.
      Consider just how many methods there are for brewing with this thing .
      My usual method is to use one scoop of whole beans (...for the first few brews with a new bean to set the timer & grind on the smart grinder) & fill to the '1' mark with the plunger measure. I make a pseudo long black & this works well with my normal mug size.


      • #4
        As long as it tastes good to you and the method can be reproduced by yourself easily (i.e. 2 level scoops of either ground coffee or beans), I don't think it matters with the Aeropress. I believe there isn't a hard and fast rule regarding the ratio of grams of coffee to ml of water with the Aeropress. That said, with the same amount of water, 2 level scoops of ground coffee will most likely produce a stronger brew than 2 level scoops of beans.
        As for my method brewing with the number 2 on the Aeropress, I ditch the scoop completely :P
        Day 1 with new beans: use a digital kitchen scale (1 gram accuracy; can't be bothered getting a microgram scale), fill my Kyocera hand grinder with about 14+/-1g of beans and visually inspect the bean level in the grinder. Grind and brew away.
        Day 2 onwards: ditch the scale and pour the beans straight from the bag into the grinder to fill approximately up to the pre-determined level, grind and brew away.
        Normally, the kitchen scale will never see action again even with different beans because I don't really think it matters that much. The only time I have to use it again is when I get beans with drastically different sizes such as peaberries.


        • #5
          Quantity of grinds to water and water temp is important with full-immersion brewing (and all kinds of other brewing). I would recommend weighing your grinds, and water when brewing. If you do not have the luxury, do it at least once and learn by sight (or measuring scoop) how much to use. Learn by sight on the side of the aeropress how much water to use.

          I've found the way in which it's brewed (inverted or not), the quality of water (Filtered), the quantity of water (190gm, 200gm, 250gm?), the temp of water (80-96C?), the grind coarseness, the amount of coffee (14gm? 15gm? 17gm?) the bloom, the steep time, is it stirred or not? initial stir then stir before press? press down speed/time all contribute to a different result in the cup every time.

          Having said that, find what works for you and stick with it! You'll get yourself a 'generic' recipe that will just seem good for all kinds of beans and situations. I always start with a generic recipe when brewing different coffees and work from there

          Here's my generic recipe:
          inverted method of brewing, pre-soak filter paper
          15gm med-fine ground coffee (between table salt and raw sugar coarseness) ground while your water is boiling tip in to aeropress and level
          start timer for 70sec, pour in water about 45'sec off the boil to 200gms, stir, rest the cap on top
          with 5 sec to go on the steep, remove cap stir, fix cap on, flip and press for 25 seconds in to serving vessel
          let the brew cool for a few mins before enjoying

          Chron, for the Blackburn Estate (one of my faves), try this:

          non-inverted (regular)
          17gm med-fine grind
          40gm H2O to bloom for 20 sec (just wet the grinds) H2O is 92C for this recipe
          add another 220gm H2O to fill, stir, quickly fit plunger on but don't press. Sit for 60sec
          remove plunger, quick stir, replace plunger and press down for 20 sec in to serving vessel. Dont press the last bit (leave a little brew in the aeropress near the bottom)

          My brewing assumes that you are using the aeropress for a cup of black filtered coffee (not in an attempt to make an espresso shot or milk drink).



          • #6
            Just starting with the aeropress and getting the hang of it, better coffee from day 1 and now starting to fine tune to what i like. (long black mug) 2 scoops seem to be too much for the Ethiopian i currently have.
            looking forward to ordering from beanbay any recommendations for a starter - was looking at CS Gold


            • #7
              If you are buying roasted coffee for Aeropress brewing I would consider a 'lighter' roast which has been profiled for filter brewing. Roasts for espresso are usually darker and really suit espresso brewing but certainly aren't as great for filter brewing like Aeropress. If you are buying from Beanbay I'm sure Andy can hook you up with some great coffee to enjoy with Aeropress, just ask him what he recommends!


              • #8
                Thanks James, it is indeed a fantastic bean. I adjusted the Porlex to medium-fine (6 clicks from tight) and tried a few different brewing methods over last weekend before settling on the following.

                Inverted, pre-soak paper
                50ml bloom for 20 secs
                Add 100ml, stir for 10 and steep for 10
                Press for 20 stopping before the 'hiss' and top up with hot water
                *Measurements are approximate as done by sight

                Seems pretty good to my untrained tongue but I will definitely try your method also, cheers.


                • #9
                  Wow, very interesting recipe.. fairly big dose, not a lot of water, loads of stirring and a very short steep time! I must admit I've never tried a brew like this. How did it taste? 150ml water total is probably about half the tube height, maybe a bit more depending how far in you had the plunger while it was inverted.

                  I might try this out, always keen for new recipes.


                  • #10
                    Yeah I found if steeped for too long it tended to over-extract. However, a couple also came out under, so the method still needs a bit of tweaking. It's possibly due to the grind or inconsistent temps. All times were just estimates as well, you could probably get away with a longer steep, I might try evening it out with a coarser grind and less stirring.

                    I'm pretty new to brewing and still playing around with what works. Previously I've only ever used a moka pot, so I could just be doing it all wrong too haha. I usually add a bit of cold milk to my brews, but black it seems to have a well balanced cocoa and bright fruity taste with a hint of floral. Half the tube height seems about right, plunger around 2 and a half to bottom of 3.